Bakery Style Chocolate Chip Cookies (Gluten Free and Paleo Friendly)

My favorite thing about being an adult is that I can eat dessert whenever I want.

There are a lot of hard things about being a grown up, let's face it. But the fact that I can go get ice cream at 3 pm on a Monday afternoon just because really helps smooth out the edges. TAKE THAT, 11-year-old Brittany.

You'll regularly find me whipping up something sweet on any given weeknight. What is dinner without a stomach closer, after all? However, I know that ending the day with mouths full of cake or cinnamon rolls or cobblers isn't going to do me any favors. So, I'm always on the lookout for that perfect sweet-but-not-too-unhealthy ending to the day. Often that's in chocolate covered strawberries, or these LÄRABAR Peach Tarts. But you know what always sounds good to me? A warm chocolate chip cookie.

I can smell 'em now.

Pro tip...try not to handle turmeric before you hand model.

This recipe is gluten free and paleo friendly. Friendly, because if you don't use real butter in chocolate chip cookies you're a heathen. Also because I happen to like a little bit 'o white sugar in these babies. But I'll let you make that decision for yourself.

They are large, perfectly chewy in the middle, and crispy on the outside. Chilling (or quickly freezing) the dough helps them to pull in the middle rather than flatten out, making for some delicious crinkly bits. Because of the size of the cookie, you're getting all kinds of yummy textures.

These cookies pair well with almond milk but they ALSO pair well with your morning coffee. Because you are an adult and, gosh darn it, you deserve this.

In a large bowl: using a hand or stand mixer on medium speed, blend together butter, coconut oil, and sugar until the sugar breaks down and becomes light and fluffy.

Add vanilla and large egg and beat until combined.

Add almond butter and beat until combined.

Slowly combine dry ingredients into wet until just combined.

Stir in chocolate chips.

Preheat oven to 350°F (175 °C) and line baking sheet with a mat or parchment paper.

Use a medium 1.5 TB cookie scoop. Each cookie should be 2 scoops (about 3 tablespoons). Scoop out 6 cookies and place in the freezer for 15 minutes before baking. Chill the rest of the dough until ready to bake.

Bake for 14 minutes and let rest for about 5 minutes on the tray before moving to a cooling rack. They will still be soft in the middle but will be nice and chewy when cooled.

Pin it!

Styled + photographed by Matty, who graciously shot them for me when my plate was getting too full.(And not full of cookies, unfortunately.)